To prepare the puree, you need to peel the potatoes, chop them fairly coarsely and cook them in a saucepan over medium heat with a lid. Water for boiling potatoes should be poured so that it only covers them, and is not several centimeters higher. The prepared potatoes are placed in boiling water and, if in the end it turns out that there is still a lot, then simply drain the excess and continue cooking.

To vary the taste, different spices can be added to the water: bay leaf, peppercorns, a mixture of Italian or Provençal herbs (they are added in the recipe) or rosemary. A little turmeric can be added for coloring.

Cooking time is about 20 minutes; at the end of cooking, add salt to the water. It is also recommended to add a little vinegar to the water during cooking so that the potatoes have a more pleasant color. But I add vinegar only when I cook potatoes in their jackets, to prevent the potato pulp from unappetizing darkening as it cools. And to preserve the color of the puree, just pour warm milk into it in time.

After draining the water from the finished potatoes, shake the pan a little, as if drying the potatoes, then add a small portion of hot milk and start squeezing with a masher. Next, pour in the rest of the milk and stir. The puree will turn out to be quite liquid, i.e. consistency thinner than puree for garnish. This consistency is needed because this dish will not be served immediately, but after heating, and mashed potatoes, as you know, harden greatly after cooling.

If you don't have frozen green peas, you can use canned ones, although the taste of fresh peas is incomparably more delicate than canned ones. Better substitute with frozen green beans. After rinsing the peas, you can immediately add them to the pan.

Chop the onion thinly or into small cubes.

Cut the sweet pepper into cubes too. A small amount is enough, cut off a few strips from those peppers that are for stuffing.

Place the onions in a cold frying pan with oil, and when it is hot and the onions are lightly fried, add the rest of the vegetables.

Simmer the vegetables for about five minutes over low heat, then combine and mix them with the puree. Add salt to the puree to taste.

Choose peppers with thick skins that will hold their shape well after heat treatment. It is more effective to take peppers of different colors... Wash the peppers, dry them, cut each into two halves and remove the seeds.

Fill the pepper halves with mashed potatoes and vegetables. Place the peppers with vegetable filling on a greased or baking tray covered with baking paper or in a heat-resistant dish in one layer. Place them in the oven at the beginning of its heating and bake at 160-180 degrees for about half an hour. The time depends on the size of the peppers and the properties of your oven.

You don't have to have meat in the refrigerator to make delicious stuffed peppers. I suggest preparing a delicious pepper with the addition of vegetables. The result is no worse than the classic version.

The cooking principle is very similar, but I will try to tell you about the subtleties and secrets in more detail in our master class. So, want to treat your family to a delicious lunch or dinner? Then let's cook.

To prepare peppers stuffed with vegetables and rice, take the following products.

First of all, prepare Bell pepper. Choose vegetables of the same size, with a dense structure. The peppers should be even. Rinse well and remove the seed pod. Leave them to dry a little.

Now start preparing the filling. Rinse the rice thoroughly until the water is clear. Pour water into a suitable saucepan - about two liters. Add some salt. Bring to a boil. Place washed rice into boiling water. Stir and cook until half cooked. Then turn off the heat, cover the pan with a lid and leave for 15-20 minutes. Place the soaked rice in a colander and rinse with warm water. Leave to drain the liquid.

Heat sunflower oil in a frying pan. Add finely chopped onions and grated carrots. Fry the vegetables until soft over low heat.

Wash the tomatoes, dry, cut into small pieces. Add tomato paste, chopped tomatoes, chopped garlic to the fried vegetables. Stir. Fry for another 5-7 minutes and turn off.

Add half of the fried vegetables to the boiled rice. Stir, season with salt and ground black pepper.

Stuff the bell peppers with the prepared vegetable and rice filling. Place in a suitable cooking pan.

Top with remaining vegetables. Salt and pepper, add bay leaf. Pour boiled water to cover the peppers. Send it to the fire. Bring to a boil. Preheat the oven. Place the pan with the peppers in the oven until fully cooked.

Peppers stuffed with vegetables and rice are ready. We quickly pour it into plates and invite everyone to the table. Serve the pepper with sour cream and fresh vegetable salad.

Bon appetit!

Stuffed Vegetable Recipes

Most delicious recipe stuffed peppers - vegetarian options with unusual fillings - prepared with step by step photos and detailed cooking videos.

1 hour

131.8 kcal

5/5 (3)

A tasty, nutritious dish, but without meat? It's possible! You will be surprised by the wonderful taste bell pepper stuffed with vegetables. This dish gives a wide range of imagination, because there can be a lot of filling options. We have prepared, tried and offer the most delicious combinations for stuffing bell peppers.

Vegetarian stuffed pepper recipe

We offer an excellent, juicy combination of stuffing for minced meat - eggplant and lightly smoked cheese. These peppers stuffed with eggplant will undoubtedly become your favorite recipe and signature dish.

Kitchen appliances and utensils:

• deep saucepan;
• frying pan;
• cutting board;

• several deep bowls.

Ingredients

How to choose peppers for stuffing?

L The best time to buy pepper is in season - late summer and autumn. Then they are fresh, aromatic and full of vitamins.

When buying pepper, pay attention to appearance . It should be dense, elastic, crispy and without damage. The stalk of the pepper should not be dry or limp; a juicy cut also indicates the freshness of the pepper.

Cooking process

Our recipe for preparing bell peppers stuffed with vegetables takes place in two stages. First prepare the filling; for this, all the ingredients of the filling will need to be prepared separately until half cooked.

Preparation of minced meat

1. Wash and core the pepper. To do this, make a circle cut around the leg of the pepper and pull out the middle, clean it of seeds and veins.
   
   
2. Clean and prepare the vegetables: peel the eggplant and cut into cubes.
   
   
3. Finely chop the onion and carrots into cubes.
   
   
4. Peel the garlic and chop it very finely.
   
   
5. All ingredients of the first stage need to be fried in a frying pan separately. So, first fry the diced eggplants for 5 minutes. Transfer to a separate dish or bowl.
   
   
6. Then fry the carrots, three minutes is enough.
   
   
7. Then the onion, it should be fried for just a few minutes until transparent. Add a little to the onion tomato juice and spices.
   
   
8. Place all ingredients in a bowl, mix and add cheese. The cheese can be cut into small pieces or grated.
   
   

Our filling is ready. Let's move on to the second stage.

Cooking stuffed peppers

I’ll reveal another secret recipe for lean stuffed peppers. To make the stuffed peppers cook faster, you can blanch them in advance. Place the pepper in boiling water for 2-3 minutes, then remove and cool. The pepper will become softer and will not break.

Another popular recipe for stuffing bell peppers is a combination of vegetables and rice.. The basis of the filling here is rice, boiled until al dente, semi-cooked. Just add fried carrots and onions, finely chopped eggplants or zucchini, and the minced meat for the filling is ready. This recipe for peppers stuffed with vegetables and rice is a more satisfying option for a hearty lunch. If you are cooking for a large group, rice will help add volume to the filling.

Here's another quick and easy option for making stuffed bell peppers.. The dish turns out to be dietary and healthy, because it is baked in the oven.

Peppers stuffed with vegetables, baked in the oven

We offer quick recipe peppers stuffed with vegetables and broccoli.

Cooking time: 30 min.
Number of servings: 2.

Kitchen appliances and utensils:

• baking dish;
• cutting board;
• Bowl;

• spoon;
• grater;
• oven.

Ingredients

• broccoli – 6 inflorescences;
• champignon mushrooms – 6 pcs.;
• bell pepper – 4 pcs.;
• chicken egg – 1 pc.;

• hard cheese – 100 g;
• salt, pepper - to taste;
• sunflower or olive oil– 10 g.

Cooking process

1. Wash the mushrooms and cut into slices lengthwise.
   
   
2. Divide the broccoli into florets and wash.
   
   
3. Place mushrooms and broccoli pieces in a bowl, beat in one egg, add salt and pepper and mix. Our filling is ready.
   
   
4. Cut the peppers in half, peel the middle.
   
   
5. Fill each pepper half with filling.
   
   
6. Grate the cheese and sprinkle a thin layer over each stuffed pepper.
   
   
7. Place pepper on a greased baking dish. Send to bake in the oven at 180 degrees for 25 minutes.
   
   

A light, juicy, aromatic dish is ready!

Autumn is the time to prepare homemade preparations for the winter. Among all the recipes for home canning, I would like to mention preparations from bell peppers and eggplants, or, as they are affectionately called, “little blue ones.” Today we present to you a recipe for peppers stuffed with eggplants for the winter. We hope that our recipe will help you prepare this original and tasty snack.

For canning, choose eggplants with smooth and shiny skin, without dents or brown spots, which will tell you that the fruit has clearly begun to deteriorate. Brown-yellow and gray-green tones of eggplants indicate overripeness, and a brown stalk indicates that the product has been stale.

In order to prepare eggplants for canning, you only need to cut off the stem and tip; it is not necessary to remove the seeds, but it is advisable to get rid of bitterness in this way: cut the eggplants into circles or layers, add salt, and after 15-20 minutes, rinse them with running water.

Ingredients for making stuffed peppers for the winter:

• bell pepper - 2 kg

• eggplants - 1.5 kg

• tomatoes - 2 kg

• garlic - 2 heads

• sugar - 2 cups

• vinegar - 1 glass

• vegetable oil - 100 ml

Recipe for stuffed peppers for the winter:

Wash the bell pepper, evenly cut off the stalk with seeds and pour boiling water for 15-20 minutes to soften.

Cut the eggplants into 1 centimeter thick slices, add salt and leave for 20 minutes.

When the bitterness from the fruit has gone, rinse the eggplants again, dry them and fry the layers in a frying pan or grill. (For those who want to make preparations for the winter less high in calories, our advice: it is known that eggplants really “love” vegetable oil and can absorb large quantities of it when frying. You can reduce the portion of absorbed oil as follows: pre-soak the chopped eggplants in water for 15 minutes, and then drain in a colander and let dry a little).

When the fried eggplants have cooled and become soft, grease the layers with chopped garlic and roll them into rolls.

Stuff the peppers with the resulting eggplant preparations, depending on their size.

Place peppers stuffed with eggplants in sterile and dry jars.

Prepare the marinade: grind the tomatoes in a blender or meat grinder, add sugar, vinegar and vegetable oil.

Boil the marinade for 10 minutes and pour it over the stuffed peppers.

Cover the jars with lids and sterilize over low heat. Liter jars must be sterilized within 40 minutes. Now you can roll up the pepper. This product stores well at room temperature. Peppers for the winter stuffed with eggplants are ready!

Bon appetit and a “delicious” winter!

Recipe for preparing peppers with vegetables and honey

You will need: bell pepper, carrots, garlic, white cabbage, honey, marinade - 200 g of sugar and vegetable oil per 1 liter of water, 150 g of 9% vinegar, 1 liter of water, 20 g of salt.

How to prepare peppers stuffed with vegetables and honey. Prepare the peppers for stuffing, place them in boiling water for 5 minutes and dry. Finely chop the cabbage, grate the carrots, combine, mix. Pass the garlic through a press, put ½ tsp in each pepper. honey and a little garlic, chopped vegetables, place the peppers in jars, pour in the marinade brought to a boil, then sterilize the jars for 25 minutes (1 liter) and roll up.

A preparation of peppers stuffed with mushrooms and rice turns out to be very appetizing; such peppers will be a wonderful lunch or dinner - you just need to take it out of the jar and heat it up.

Bell pepper stuffed with eggplant

An original version of preparing peppers for the winter is stuffed with eggplants and marinated in tomato juice.

Pepper, eggplant, garlic, parsley - depending on the desired number of jars.

Prepare two marinades in advance.

Marinade for blanching vegetables:

1.5 l water, 200 g sugar, 100 g salt, 2 tsp. vinegar 70%.

Marinade for filling:

1.5 tomato juice (can be purchased), 2-3 bay leaves, 5 peas each of black and allspice, salt and sugar to taste, 1.5 tsp. vinegar 70%.

Preparation:
Remove the stem from the peppers. Place in boiling marinade No. 1 for 1 minute, remove and cool. Place peeled and chopped eggplants into the same marinade, boil until soft (5-7 minutes), drain in a colander.

Chop the garlic and parsley and mix with the eggplants. Stuff the peppers with the eggplant mixture. Place in sterile jars, pour boiling tomato juice marinade, cover with lids, sterilize 1.5 liter jars for 20 minutes. Roll up. .

PEPPERS STUFFED WITH CABBAGE

Ingredients:
35-40 pcs. sweet pepper,
3-3.5 kg. cabbage,
1 PC. hot pepper,
2 pcs. carrots,
13 cloves of garlic,
Greens (dill, parsley).

Marinade:
1 l. water,
2 tbsp. salt,
1 tbsp. Sahara,
0.5 tbsp. sunflower oil,
0.5 tbsp. 9% vinegar.

Preparation:

Peel sweet peppers from seeds and blanch in boiling water for 5 - 7 minutes in small portions, then cool.
Chop the cabbage, add chopped herbs, grated carrots, garlic and 1 hot pepper (you can add more to taste)

Mix everything, add a little salt. Stuff the peppers with the filling and place them in a jar.

Then pour them with a prepared brine of water, salt, sugar, vegetable oil and vinegar.

Cover with a lid and sterilize: 2 liter jars - 30 minutes, 1 liter jars - 20 minutes.

Then seal it and turn it upside down. Leave until completely cool.

Stuffed hot peppers Stuffed peppers are a beautiful and tasty appetizer.

Step-by-step photo recipe - Stuffed hot peppers

Remove seeds from peppers. Pour the vinegar into a saucepan, bring to a boil, throw in the peppers and blanch for 4 minutes. Remove and let dry.

Mix tuna with capers or chopped olives (to taste).

Add minced meat to each pepper (fill quite tightly).

Place in jars, add a little garlic, basil leaves and pour in olive oil. Store in a cool, dry place for no more than 6 months.

Ingredients:

• 40 pcs. bell peppers (30 of them should be smooth, medium-sized and large),
• 1 large pod hot pepper
• 2 heads of garlic
• 2 large bunches of parsley
• I Art. l. salt
• I Art. l. ground black pepper

for the marinade:

• 1.5 tbsp. Sahara
• 1 tbsp. 9% vinegar
• 0.5 tbsp. vegetable oil
• 0.5 tbsp. l.salt

Preparation:

Wash 10 sweet and hot peppers, remove seeds, cut into small strips.

Wash the parsley, dry thoroughly and finely chop.

Pass the garlic through a press.

Combine peppers, garlic and herbs, season with salt and pepper, stir. Wash 30 sweet peppers, dry them, make a neat cut on the side of each and stuff with pepper filling.

Place the stuffed peppers in a saucepan.

Prepare the marinade: combine all ingredients, add 1 liter of water, boil for 5 minutes.

Pour the boiling marinade over the peppers and cook for 15 minutes from the moment of boiling.

Place in hot sterile jars and seal.

Cool by turning over and wrapping.

PEPPERS STUFFED WITH FRIED VEGETABLES

The taste of canned food largely determines

marinade.

For 1 liter of water I add 300 ml of 6% vinegar, 250 ml of vegetable oil, 2 tbsp of salt. spoons, sugar - 300 g, black pepper and bay leaf.

Last year I tried a new recipe for canning peppers. It turned out delicious, and my family told me to cook more this year. Of course, I don’t refuse: I’ll do it, I’ll fulfill the order. And the recipe is not at all complicated, try it, maybe yours will like it too

I stock up on peppers - 2 kg (medium in size so that they can fit into a jar), eggplants - 1 kg, carrots - 2 pieces (large), onions - 2 pieces, garlic - a head. I bring the marinade to a boil and blanch the peppers in it for 2-3 minutes. Peel the eggplants, cut into strips, salt and leave for 2 hours. Then I squeeze it out and put it in a frying pan, fry it in vegetable oil. I cut the carrots into strips, the onion into half rings, add them to the eggplants and simmer everything together with finely chopped garlic. I stuff the peppers with the vegetable mixture, put them in liter jars and pour boiling marinade over them. I roll it up and leave it to cool under the fur coat, turning the jars over onto their lids. Bon appetit!

STUFFED PEPPERS WITH FRIED VEGETABLES IN TOMATO SAUCE

Ingredients

• 1. Sweet bell pepper - 3 kg
• 2.Carrots - 2 kg
• 3. Onions - 2 kg
• 4.Tomatoes - 1 kg
• 5.Tomato paste - 2-3 tbsp.
• 6.Salt to taste
• 7.Granulated sugar to taste (approximately 1 tbsp on top)
• 8.Sunflower oil - 1 cup

Or you can use vinegar -

Ingredients:

Eggplant	2 kg
Bulb onions	3 pcs
Carrot	6 pcs
Bulgarian pepper	2 kg
Tomato	2.5 liters
Salt	1 tbsp
Sugar	1 tbsp
Table vinegar 9%	100 g
Vegetable oil	200 g

How to cook

1. Select healthy peppers, without barrels or bruises, and wash them thoroughly in running water. Cut off the circles with stalks, remove the white membranes and seeds.

2. Boil water, blanch the peppers in boiling water for 2-3 minutes. Remove the peppers and cool.

3. Peel the carrots and onions, grate the carrots on a coarse grater, cut the onions into cubes or half rings.

4.Heat 2 tbsp in a frying pan. vegetable oil, fry the onion until half cooked.

5.Separately, fry the carrots in 2 tablespoons of oil until half cooked.

6.Cut the tomatoes into cubes, fry separately with the addition of 1 tablespoon of oil. Add tomato paste to the tomatoes and simmer for 2-3 minutes.

7.Combine the vegetables for the filling, add sugar and salt to taste and fry until tender.

8. Stuff the peppers with the resulting filling. Place the peppers in cleanly washed, sterilized jars, filling spaces between the peppers with filling.

9.Pour 1 tbsp on top. oil, cover with boiled lids and sterilize the jars. 0.5 liter 30 minutes, 1 liter - 45 minutes. Roll up the lids.

10.Store in a cool place

Step by step photos of the recipe

Peppers stuffed with cabbage and tomato sauce Vegetable oil 200 ml.

Sugar 100 gr.

How to cook

Wash the vegetables, remove seeds from peppers, and peel carrots.

Chop the cabbage into strips and grate the carrots on a Korean grater.

Mix carrots and cabbage, add 1.5 tbsp salt, mix, grind and leave for 1 hour.

Stuff the peppers with cabbage, squeezing out the juice.

Pour tomato juice into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and lastly vinegar.

Place the pepper in the marinade and cook from the moment it boils for 25 minutes.

Sterilize the jar, add pepper, add marinade and roll up the lids.

Cool covered with a blanket for about a day.

Step by step photos of the recipe

Additional recipe information

All this “wealth” fit into a two-liter jar. I made it for the first time, as a test. I really liked the preparation, but next time I’ll adjust the amount of oil - it’s too much for my taste. Well, I’ll use smaller jars - I can’t handle that amount at once .

Bell pepper stuffed with fried cabbage with vegetables in tomato sauce

Prepare the filling for stuffed peppers from tomato juice.

Fill:

• Tomato juice (preferably homemade) - 3 l
• Salt - 50 gr
• Sugar - 100 gr
• Apple cider vinegar (very healthy) - 50 ml

Add salt and sugar to the tomato juice and boil for 5 minutes, at the end of boiling add Apple vinegar. The filling is ready.

For stuffing peppers:

• Bell pepper - 3 kg
• Carrots - 2 kg
• Onions - 1 kg
• White cabbage - 0.5 kg
• Salt, pepper, vegetable oil for frying
• Allspice and black peppercorns, cloves

Peel the carrots and onions and chop finely. Cut the cabbage into strips. Fry all vegetables separately in vegetable oil. Place in a colander and leave for 2 hours to allow excess oil to drain. Add salt and pepper to the fried vegetables and mix well.

Wash the pepper, remove the stem and remove the seeds through the bottom hole.

Blanch the prepared peppers in boiling water for 2 minutes. Cool and stuff with the prepared filling.

Place 5 peas of allspice and black pepper and 3 cloves at the bottom of pasteurized liter jars. Place the stuffed peppers and fill with the prepared filling. Place the jars in a wide pan, cover with metal lids, pour into the pan hot water, so that it is on the hangers of the banks. Bring to a boil and sterilize the jars for about 40 minutes. Then roll up the lids and leave to cool.

Cooking bell peppers stuffed with vegetables will certainly require time and effort from you. You just need to tune in to the positive and then your canned food will store not only solar energy summer, but also your positive energy.

Bon appetit!

Autumn is the time for dishes from the gifts of nature. Vegetables and root vegetables collected from the garden are included in side dishes and salads. They can also become a full-fledged stuffed dish, as is the case with peppers. It is tasty and nutritious even without meat, in a vegetarian style.

Dish with rice and vegetable filling

In simple and available recipe Stuffed pepper filling consists of rice, supplemented not with twisted meat, but with a small amount of vegetables. The dish can be prepared even in winter, provided frozen peppers are available. The remaining ingredients are easy to find even in cold weather. To prepare the vegetarian filling you will need:

• rice - 230-250 g;
• onions - 3 pcs.;
• carrots - 2 pcs.;
• tomato paste - 2 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• bay leaf - 2 pcs.

Cooking method:

1. Rinse the rice thoroughly and remove any debris from it. Boil water and throw the cereal into it. Cook until half cooked.
2. Peel and chop 2 onions. Fry in a frying pan.
3. Wash the carrots, grate them on a medium grater and treat them in the same way as with onions. But you need to fry vegetables separately from each other.
4. Mix rice with onions and carrots. Add some salt.
5. Start preparing the sauce. Chop the remaining onion and fry in a frying pan.
6. Stir the tomato paste in water and pour over the fried onions. Throw a bay leaf into the gravy and wait for the water to completely boil away. There should be a thick mass left in the pan.
7. Take care of the peppers. Wash, cut off the top and seeds. Work carefully so as not to damage the integrity of the fruit.
8. Stuff the peppers with the rice mixture. Leave them about 1/4 empty. This space will come in handy when the rice is cooked and finally swells.
9. Fill a large pan with stuffed peppers in one layer. Dilute the sauce with water so that the contents in the container are approximately half covered. Taste the gravy again. You may need to add salt or sugar (if too acidic).
10. Place the pan on the stove. After boiling, reduce the heat and wait half an hour. The main criterion for readiness is the softening of the pepper walls.

Advice. Adds spice to this recipe green pea or lentils. Boil a small amount along with rice.

Recipe with cheese and eggplant filling

In this dish, the main ingredient for the filling is eggplant. For 8 stuffed peppers you will need 3 purple vegetables. In addition to them, prepare:

• smoked cheese - 400 g;
• carrots - 3 pcs. medium size;
• onions - 2 pcs.;
• garlic - 4 cloves;

• tomato juice - 0.4 l;
• vegetable oil - 2 tbsp. l.;
• bay leaf - 2 leaves;
• salt, spices, herbs - to taste.

Preparation procedure:

1. Wash and core the pepper.
2. Cut the skin off the eggplant. Cut the vegetable into cubes.
3. Chop carrots and onions into cubes. There is no need to mix them yet.
4. Prepare the garlic.
5. Place the eggplant on a greased and heated frying pan. Simmer for 5 minutes. Place in a separate container.
6. Fry the onion. The ingredient is kept in a hot frying pan until it becomes transparent. Then add a little tomato and season it.
7. Fry the carrots strictly for 3 minutes.
8. Combine the eggplants and both fried ingredients in a separate bowl.
9. Grate or cut the cheese into small cubes.
10. Stuff the peppers. Compact the contents firmly.
11. Place the fruits on the bottom of a deep saucepan. Fill them with a mixture of tomato juice and water. Salt, pepper, throw in bay leaves. After boiling, the dish should be cooked covered for 25-30 minutes.

Advice. Stuffed peppers become softer and more pliable after blanching. Place the peeled and empty fruits in boiling water for 2-3 minutes.

Oven dish with cabbage and rice filling

The recipe for baked peppers is popular in Kuban. The way you cook this Lenten vegetarian dish completely changes its unusual taste. Vegetables are prepared separately from each other, without salt. They release all the juice inside the fruit while simmering in the oven.

Ingredients for 10 stuffed peppers:

• cabbage - 1/2 a small head of cabbage;
• carrots - 2 pcs.;
• bell pepper for filling - 2 pcs.;
• round rice - 230-250 g;
• salt - 1 tbsp. l.;

• black pepper - to taste;
• tomato juice - 1 glass;
• corn oil (or other vegetable oil) - 3 tbsp. l.

Recipe:

1. For this dish, boil the rice until fully cooked.
2. Finely chop the cabbage. Simmer in oil until soft. Don't add salt!
3. Grate the carrots on a coarse grater.
4. Cut the peppers for the filling into thin strips. It is convenient to manipulate it and carrots at the same time as stewing the cabbage.
5. Mix vegetable ingredients in a separate bowl. Add rice to them. Now the mixture can be salted and peppered.
6. Place the filling tightly and to the top into the washed and cleaned peppers.
7. Prepare a large pan. Pour some oil into it. Place the peppers. Fill with tomato.
8. Add salt to taste and cover with a lid.
9. Preheat the oven to 180°C. Send the pan into it to simmer. Approximate timing - 50 minutes.

Stuffed peppers prepared according to this recipe will literally melt on the plate. It is better to serve it immediately. Some housewives do not boil the rice first, but simply wash and peel it. In this case, the peppers are not stuffed to the edge. The cereal will reach the desired condition in the oven. The taste of the dish will be somewhat different, but interesting in its own way.

Peppers stuffed with vegetables are a great treat during fasting or dieting. This food also successfully diversifies your daily diet.

What's your favorite stuffed pepper recipe?

Stuffed peppers: video